Sweet Potato–Topped Turkey Potpie

Name: Sweet Potato–Topped Turkey Potpie
Yield: Makes 5 Single-Serving Potpies
Ingredients: 1 tbsp. firmly packed light brown sugar; 3 tbsp. unsalted butter, melted; Freshly ground pepper; ¼ tsp. freshly grated nutmeg; 2 tbsp. canola or other neutral oil; 2 tbsp. unsalted butter; 1 large yellow onion, about 12 oz/340 g, diced; 2 tbsp. canola or other neutral oil; 1½ lb/680 g dark orange–fleshed sweet potatoes such as Garnet or Jewel, peeled and cut into 1-in/2.5-cm cubes; 1½ lb/680 g dark orange–fleshed sweet potatoes such as Garnet or Jewel, peeled and cut into 1-in/2.5-cm cubes; 2 tsp. kosher or fine sea salt; 2 tsp. kosher or fine sea salt; 1 tbsp. finely chopped fresh sage; 1 tbsp. minced fresh thyme; 2½ cups/375 g shredded roast turkey or chicken; 2 tbsp. finely chopped fresh flat-leaf parsley; ½ cup/120 ml. heavy whipping cream; 2½ cups/375 g shredded roast turkey or chicken; 1½ cups/360 ml. homemade chicken or turkey stock or canned low-sodium chicken broth; 1½ cups/360 ml. homemade chicken or turkey stock or canned low-sodium chicken broth; 3 tbsp. all-purpose flour; 1½ cups/360 ml. homemade chicken or turkey stock or canned low-sodium chicken broth; Kosher or fine sea salt; Kosher or fine sea salt; ¾ cup/100 g diced celery; ¾ cup/105 g peeled and diced carrot

Preparation info

Makes
5
Single-Serving Potpies

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Old-fashioned potpies typically call for lining a deep baking dish with pastry dough, adding a filling of blanched chopped vegetables and chopped meat in a cream-based sauce, and then topping the pie with flaky pastry, biscuit dough, or dumplings. This recipe is a colorful twist on that classic, using mashed sweet potatoes as the topper and eliminating the bottom crust (which usually ends up soggy, mushy anyway).

Ingredients

Main course

Ingredients

Method